Mushroom and Spinach Lasagna – Perfect for Pasta Lovers

There is something special about sitting down to a homemade lasagna, especially when it is filled with vegetables that bring real depth and comfort. We grew up making lasagna with our mom, and it was always a dish that brought everyone to the table quickly. Over the years, we started experimenting with different flavors, and this mushroom and spinach version became a favorite because it delivers all the heartiness we love without being heavy.

If you enjoy meals that feel warm and homemade without spending hours in the kitchen, this is one you will love. Once the mushrooms are browned and the spinach wilted, the oven does most of the work. This is the type of recipe that fills the kitchen with the best aromas and makes you excited for that first slice.

Why You’ll Love This Mushroom and Spinach Lasagna

A vegetable-forward lasagna like this still brings plenty of richness, and the mushrooms add a meatiness that pairs perfectly with creamy ricotta. It also works well any time you want a pasta dish that feeds a group or gives you leftovers for the week.

• Hearty layers of flavor – Mushrooms, spinach, and ricotta create a filling that tastes indulgent without being heavy.

• Reliable texture – No-boil noodles make layering simple, and they bake up beautifully.

• Great for leftovers – The flavors get even better the next day making this lasagna ideal for lunches.

• Crowd-pleasing dish – A great option whether you are cooking for family or sharing a meal with friends.

Let’s Talk Ingredients

We use baby portabella mushrooms for their deeper flavor, but white mushrooms work just fine if that is what you have. Sautéing them until all the moisture cooks out is the key to getting a full, rounded flavor. Fresh spinach wilts quickly and adds color and balance to the creamy filling. Ricotta, mozzarella, and Parmesan create a smooth blend that holds everything together and melts into all the layers.

For the sauce use your favorite marinara – homemade or store-bought. We usually grab a jar on busy days and save the homemade version for weekends. No-boil lasagna noodles keep this simple but still feeling like a homemade meal.

Step-by-Step Cooking Tips

Start by browning the mushrooms well. They release a lot of liquid, and cooking them long enough is what concentrates the flavor. Once they are softened and browned, add the spinach and let it wilt. Combine this mixture with ricotta, spices, and Parmesan for a creamy base that spreads easily between the noodles.

When you assemble, start with a layer of sauce so the noodles absorb moisture and bake evenly. Alternate noodles, filling, more sauce, and mozzarella until everything is layered and the dish is full. Covering the pan with foil helps the noodles soften, and removing it at the end allows the cheese to brown.

Let the lasagna rest before cutting into it. This helps the layers firm up and makes serving neat slices much easier.

Equipment

• Large skillet – For cooking mushrooms and spinach
• Mixing bowl – Combine the ricotta layer
• 9×13 inch baking dish – Assemble and bake everything
• Wooden spoon – Stir the filling and sauce

Other Recipes to Try

• Mini Vegetable Lasagna Recipe – Individual lasagnas packed with colorful vegetables and baked in perfectly portioned servings.

• Salmon Lasagna Recipe – A unique seafood twist featuring tender salmon layered with creamy sauce and noodles.

• Baked Eggplant Parmesan Lasagna – A delicious crossover between lasagna and eggplant Parmesan with melted cheese in every bite.

• Keto Lasagna with Chicken – A low-carb option that uses chicken and layers of cheesy goodness for a satisfying bake.

For a complete collection of our lasagna recipes check out our post Lasagna Recipes to Satisfy Everyone.

This mushroom and spinach lasagna is the kind of meal that feels warm and inviting every time it comes out of the oven. The layers bake together perfectly, and the mushrooms bring a depth of flavor that makes every bite memorable. Whether you serve it on a quiet evening or as part of a family spread, it is a dish that always disappears quickly. Give it a try and let us know how yours turns out.  We love hearing how our recipes find their way into your kitchens.

Mushroom and Spinach Lasagna

Layers of creamy ricotta, sautéed mushrooms, tender spinach, and melty mozzarella come together in this comforting vegetarian lasagna.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner

Cuisine Italian

Servings 8 Servings

Equipment

• Large Skillet To sauté the mushrooms and spinach
• Mixing bowl For the ricotta mixture
• 9x13-inch baking dish To assemble and bake the lasagna
• Wooden spoon To stir the sauce and filling

Ingredients

  

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Vegetable Filling

• Mushrooms sliced 4 cups (300 g)
• Baby spinach 5 cups 150 g
• Olive oil 1 tbsp 15 ml
• Onion diced 1 cup (150 g)
• Garlic minced 3 cloves (9 g)
• Salt ½ tsp 3 g
• Black pepper ¼ tsp 1 g
• Ricotta Layer
• Ricotta cheese 15 oz 425 g
• Egg 1 large
• Parmesan cheese grated ½ cup (50 g)
• Italian seasoning 1 tsp 2 g
• Salt ¼ tsp 1.5 g
• Black pepper ⅛ tsp 0.5 g

Other Layers

• Lasagna noodles no-boil or traditional, 12 sheets (250 g)
• Marinara sauce 3 cups 720 ml
• Mozzarella cheese shredded 3 cups (336 g)
• Parmesan cheese extra ¼ cup (25 g) for topping

Instructions

 

• Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes. Stir in garlic, then add mushrooms, salt, and pepper. Cook until mushrooms release their liquid and start to brown. Add spinach and cook until wilted. Remove from heat.
• Make the ricotta mixture: In a mixing bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix until smooth.
• Assemble the lasagna:
• Spread 1 cup marinara sauce on the bottom of the baking dish.
• Add a layer of lasagna noodles.
• Spread one-third of the ricotta mixture over the noodles.
• Add one-third of the mushroom-spinach filling.
• Sprinkle one cup mozzarella.
• Add a thin layer of marinara.
• Repeat for three layers total.
• Top with remaining marinara, mozzarella, and Parmesan.
• Cover with foil and bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden.
• Let rest 10–15 minutes before slicing.

Notes

• Add protein: Stir in cooked ground turkey or Italian chicken sausage for a heartier lasagna.
• Meal prep friendly: Refrigerates well up to 4 days or freeze up to 3 months.
• Cheese variations: Substitute some mozzarella with provolone or fontina for a richer flavor.
• Noodle tip: If using traditional noodles, boil to al dente before layering.

Keyword lasagna, mushroom sauce, spinach

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